Lentil Dal

Ingredients for 4 servings:

• 250 g lentils, halved red
• 1 onion(s), peeled and chopped
• 2 cloves garlic, crushed
• 1 bay leaf
• 1 chili pepper(s), green
• 1 tbsp ginger, grated
• 1 tsp turmeric
• 2 tsp cumin, ground
• 2 tsp coriander, ground
• 1 tsp salt
• 25 g coconut cream
• 1 tbsp lemon juice
• Bay leaves, for garnishing

Instructions

Working time approx. 50 minutes; Total time approx. 50 minutes

Place the lentils in a saucepan with enough water to come 1 cm above the lentils. Add the onion, garlic, bay leaf, chili, ginger, and turmeric. Cook, partially covered, over moderate heat for about 20 minutes, until the lentils are tender, stirring occasionally and adding a little more water if necessary to prevent the lentils from sticking. The mixture should end up quite thick, like a puree, but not watery. Season with cumin and coriander, and salt to taste. Let stand for 20 minutes to allow the flavors to meld. Remove the bay leaf and chili, and stir in the coconut cream. Return to low heat and stir until the cream has melted. Add the lemon juice, taste, and adjust the seasoning if necessary. Garnish the dal with bay leaves and serve.